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Flaky Buttery Biscuits

Name: Flaky Buttery Biscuits
Yield: Makes 12 small biscuits
Ingredients: 1 3/4 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon coarse salt; 6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces; 3/4 cup milk (see headnote)

Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).

Source: Mad Hungry, September 2010

Makes 12 small biscuits

Yield

Ingredients

1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon coarse salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk (see headnote)

Directions

1. Preheat the oven to 450 degrees. Butter or line a baking sheet.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
3. For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.

Cook's Notes

For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

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Reviews

530

How would you rate this recipe?

530

ktuitt779

24 FEB, 2019

The recipe is definitely basic. Good flavor. I have an electric oven so I only needed to bake for around 10 min. 13 min made them over bake/too dark on bottom. If I make this recipe again, I may a dash of sugar. They tasted good with strawberry jam or a dipping in some maple syrup.
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wright7355490470

10 FEB, 2019

Yummy morning biscuit for us
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ALR3991112DW

20 NOV, 2018

I love this recipe. When I tried it the first time I thought it was great. A year went by and I got the urge to make biscuits so I came back to this recipe. This time I did not have any milk, but I had evaporated milk and whipping cream. I mixed the two and it worked out perfectly. I try to stay away from flour which is why it took me a year to make them again, but I am making this my go-to recipe every time I have a hankerin'.
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livsampson1030

18 SEP, 2018

I love this recipe! I did my own spin by omiting the salt and instead of 1¾ cups of flour, I used 1¼ cup of flour and ½ cup of pancake mix, which made a biscuit that tastes light as air. It's so delicious!!!!
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ChrisBakes

7 APR, 2018

I bake at least once a week. I find lots of recipes that are always interesting, but never meet up on it. This one was a great learning experience as baking biscuits never taste as good. Usually I go for throwing in a ton of sugar, only making cookies. But this one really stuck out.
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vzielinski5634174

20 JAN, 2017

We loved these so much with our dinner, I made them again for breakfast these will be my go to biscuits
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jeremymossgmai

23 JAN, 2016

I like these biscuits. But seriously, your website has become the worst. I do not appreciate the hostile videos that creep all over the screen. You're losing a customer if you can't make it stop.
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kristipoirier

8 DEC, 2014

These is my go to biscuit recipe for my son. I have made them with spelt flour and one that was 60% whole wheat. I reduce the salt by half and I add raisins. I add extra milk because my son likes the drop style biscuits. These are our favorite.
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Elm

9 OCT, 2014

My family doesn't like biscuits, but they love these. I didn't have unsalted butter, so I made the biscuits without added salt.
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MS10342954

16 MAR, 2011

Can I substitute buttermilk for the milk? I've made the recipe once before, as written, and it was delicious. I just happen to have buttermilk in the fridge and thought it might be good, but am just beginning to bake and don't want to screw it up. :)
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